Chicken Tikka Masala

Curiously, chicken Tikka Masala is an Indian dish that was invented in Indian restaurants in Great Britain.

Legend has it that this dish appeared by chance around 1970, when a bus driver in Glasgow entered an Indian restaurant and ordered chicken curry, but was unhappy with its appearance (it was too dry). At that moment, the chef had the idea to pour a little tomato soup over the chicken curry, to which he added some Asian spices.

The result was surprising. Tikka Masala's popularity spread rapidly throughout the United Kingdom and is now considered by some to be "Britain's national dish."

vegetable oil
1 large onion, diced
1/2 teaspoon chili powder
1 piece of ginger
1-2 chili peppers
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon brown sugar
1 teaspoon tomato paste
400 g chopped tomatoes
4 pieces chicken breast (approx. 150 g each), diced
4-6 tablespoons yogurt
1 tablespoon curry
chopped coriander
salt and pepper

Preparation method

Heat 2 tablespoons of oil in a frying pan. Add the onion and sauté for a few minutes, then add the chopped chili peppers, ginger, and garlic and simmer for 2-3 minutes until softened.
Add the chili powder, turmeric, garam masala, and sugar and season well with salt and ground pepper. Keep the pan on the heat for 1-2 minutes, stirring.
Add the tomato paste and chopped tomatoes to the pan, let the sauce simmer for a few more minutes, then remove the pan from the heat. Put the sauce in a blender and mix until smooth. Wipe the pan clean.
Heat another tablespoon of peanut oil in the pan and fry the chicken until lightly browned on all sides. Pour the sauce from the blender over the chicken, add the curry, and let it simmer for about 10 minutes.
Add the yogurt and half of the chopped coriander. Serve the chicken garnished with the remaining coriander and with rice as a side dish.

PS: Garam Masala can also be prepared at home, as I did.